These little sushi bites are light, delicious, and fun to make. The dipping sauce and wasabi add extra flavor and spiciness! This is sushi you can eat as much as you want – without any regrets.
Ingredients:
Cauliflower rice:
- 1/2 head of cauliflower (about 6 florets);
- 1/3 tsp finely chopped onion;
- 3 cloves garlic, finely chopped.
Stuffing:
- 6 asparagus spears, trimmed;
- 6 sheets of nori;
- 1/2 cup thinly sliced radishes;
- 6 sprigs of fresh onion;
- 1/2 cucumber, cut into julienne (thin strips).
Dipping sauce:
- 1/2 cup freshly squeezed orange or tangerine juice;
- 1 tsp finely chopped ripe chili pepper ;
- 1 tsp finely grated garlic;
- 1 tsp finely grated fresh ginger;
- 1 tbsp freshly squeezed lime juice;
- 1/2 tbsp raw honey
- 1/2 tsp Atlantic dulse flakes (optional).
To serve:
- 1 tsp wasabi powder;
- 2-3 tablespoons water.
Method of preparation:
Prepare the dipping sauce by whisking together the orange or tangerine juice, cayenne pepper , garlic, ginger, lime juice, honey, and dulce de leche (if using). Refrigerate until ready to serve.
Place the cauliflower florets in a food processor and pulse until they have a rice-like texture.
Heat a large ceramic non-stick frying pan over medium-high heat. Add the onion and cook for 5-6 minutes, until softened and caramelized.
Add the garlic and cook for another 2-3 minutes. Then add the cauliflower rice and cook, stirring frequently, for 5-7 minutes, or until tender. Remove from heat and let cool slightly.
Put about 7-8 cm of water in a medium saucepan, insert a steamer basket, add the asparagus and cover. Steam for 4-5 minutes until tender.
Place a sheet of nori on a cutting board with the long side facing you. When the cauliflower rice is cool enough, place about 3/4 cup of it on the end of the nori sheet closest to you and spread it evenly, leaving about 1-1.5 inches of space at the top of the sheet.
Arrange the asparagus, radishes, spring onion and cucumber on the bottom of the rice layer.
Carefully start rolling the nori sheet from the bottom to the top, pressing it tightly. Just before you are ready to finish the roll, dip your finger in the dipping sauce and run it along the top edge of the sheet to help it stick. Roll the roll all the way around. Using a sharp knife, cut each sushi roll into equal pieces. Repeat with the remaining ingredients.
Mix the wasabi powder with water until you get a smooth paste.
Serve the sushi immediately with the dipping sauce and wasabi.
Portion for 2 people.
